Key Lime Pie has been on my mind for quite some time – since my last visit to Miami to be precise. I finally got to try it this weekend when my daughters had specified that we make a cheese cake for Mothers Day. And yes, I know it is not a cheese cake but after a little convincing it passed their strict demands (a sweet base with an even sweeter filling and lashings & lashings of whipped cream).

This Key Lime Pie has an even more intense filling being that it includes the zest from the lime as well as the juice. Other than that – it is your quintessential Florida Keys classic that will have you coming back for more and more.

And here is my daughters ‘to do’ list for Mother’s Day, it was stuck on her wall behind her bed so I wouldn’t see it – reading it made my day…

Place Graham Crackers in your food processor with 3 tablespoons of granulated sugar. Pulse until the mixture resembles tiny crumbs (you can also place them in a re-sealable bag and beat them). Place them in a small bowl and mix in 5 tablespoons of melted unsalted butter. Pour the buttered crumbs into a 9 inch pie plate and press it into the bottom and up the sides. Place in your preheated oven for about 12 minutes. Remove the crust to a wire rack to cool.

Grate the zest from your limes till you have 8 teaspoon-fulls – place into a bowl. Halve and juice the limes till you have 1 cup of juice.

Using a hand whisk, beat the lime zest into the yolks. Whisk for about 2 minutes and add the condensed milk, followed by the lime juice. Whisk until completely blended and pour into the cooled crust. Bake in the oven for a further 15 minutes and remove – it should still be jiggly. Cool and refrigerate, then cover with whipped cream.

Notes: A little grated zest was sprinkled over the top of the whipped cream – I love the green of a lime. Also, if you are able to get your hands on the lovely tart Key Limes – then you will need around 20 for the recipe.